这个礼拜在练习烤面包,from scratch, all hand-made, no-knead, no electronic mixer。
I followed the NYT's no-knead bread recipe with more details here. It's extremely simple and requires patient only.
My virgin bread:
The crust was slightly burnt, and turned out too hard. The crumb was a bit on the dense side. But considering this was the first time I ever handled a dough, all was forgiven.
My second bread:
Beautiful top crust, nice crumb texture, except... I lost the bottom crust... it stuck on the pot, 555...
My third bread:
Third time is the charm!
- Re: Third time is the charmposted on 03/16/2008
这个要让老圣做技术指导。 - Re: Third time is the charmposted on 03/16/2008
Is the white thing on surface dry floor? Why? Any way, it looks appetizing. - Re: Third time is the charmposted on 03/17/2008
太棒了!色,香,味(想像)俱佳。
----“all hand-made, no-knead, no electronic mixer”
想象着浮生mm抡起袖子扮厨娘的样子:))
有没有挥汗如雨?:))) - Re: Third time is the charmposted on 03/17/2008
老圣是“西点”军校的?:))
我们教会有一位弟兄作点心一流(自学成才的),经常为姐妹们开班授课,被誉为“西点军校”
July wrote:
这个要让老圣做技术指导。 - Re: Third time is the charmposted on 03/17/2008
浮生是最聪明的咖啡豆豆! :-)
zt: 太棒了!色,香,味(想像)俱佳。
----“all hand-made, no-knead, no electronic mixer” - Re: Third time is the charmposted on 03/17/2008
同意!:)))
Lucy MM,我们现在多拍拍这个最聪明的咖啡豆豆,是不是就可以早些成为她的座上宾,享用她的all hand-made的美食。这个最聪明的咖啡豆豆好像酷爱厨艺:))
lucy wrote:
浮生是最聪明的咖啡豆豆! :-)
zt: 太棒了!色,香,味(想像)俱佳。
----“all hand-made, no-knead, no electronic mixer” - Re: Third time is the charmposted on 03/17/2008
今天才知道,世界上吃不到的home-made面包,肯定是最酸的:)) - Re: Third time is the charmposted on 03/17/2008
嘿嘿,July,我觉着我都快能指导老圣了,what I learned about bread in the past week is more than what I knew about it in my whole life :)
pengyou,白的就是面粉,是烤前在案板上沾的,没特殊意义。当然你要是问bakery,有的面包确实是故意沾粉的。
小雨,lucy,快别,你们要是知道我怎么烤的,就知道我是最笨最懒的咖啡豆豆了:)
老瓦,我的面包不是sourdough的哈。 - Re: Third time is the charmposted on 03/17/2008
浮生 wrote:
老瓦,我的面包不是sourdough的哈。
说的是,那是我想象中的酸,所以我的脑组织肯定是sour dough:) - Re: Third time is the charmposted on 03/17/2008
看得我,55555,好讨厌啊!这么诱人的面包只能看! - Re: Third time is the charmposted on 03/18/2008
浮生MM真有本事!这面包烤得跟真的一样,味道也象真的吧?:-) - Re: Third time is the charmposted on 03/18/2008
嘻嘻,鹿希,我费那么大劲能烤假面包么 :)
Now, let's kick it up a notch.
My fourth bread with olives and thyme:
Recipe的links加在楼上了。 - posted on 03/18/2008
不管吃起来如何, 浮生做的东西看相都很棒. 这几个面包看起来有专业水平.
Now let's kick it up another notch! How about baking some flavored pita chips? My son likes it very much. :-)
浮生 wrote:
嘻嘻,鹿希,我费那么大劲能烤假面包么 :)
Now, let's kick it up a notch.
My fourth bread with olives and thyme:
http://lh5.google.com/fushengfoto/R98oDIjdPMI/AAAAAAAAAes/MB6JOsDlueI/s400/IMG_3972.JPG" border=1> Recipe的links加在楼上了。 - Re: Third time is the charmposted on 03/18/2008
原来这条线里面有这么好的面包。乍一看还以为是《二见钟情 (Love at second sight) 》的续集。
昨天发现买在家里的一袋泰国茉莉香米下半袋居然发黄长绿毛,难怪第一次作出来的饭就很不好吃,后来加些糯米,感觉好些也就没有再抱怨和查看。今天跑去日本店买了一袋日本米,晚饭时女儿多吃了两碗。看着那小饿鬼的样子,我给父女两大宝贝抱歉,“喂了熊爸爸和熊宝宝这麽长时间坏饲料,实在过意不去。”
我明天也向浮生学习,学做面包。 - posted on 03/18/2008
看上去气孔不错, 说明发孝得好. crust也很适中, 不厚不薄, 不软也不硬, 说明加水适中, 时间也正好. 第五次换个味道, 试着加进墨西哥小辣椒(jalapeno)和garlic salt不知道你喜欢不喜欢? 新鲜的jalapeno我不敢加, 太辣. 我加罐装的.
向西点校友浮生致敬. 我一直认为,在家里做面包衡量一个人对做饭的热爱(passion)程度. 因为不象其他的单炒小炒的食物, 做面包时总会经不住做不如买的诱惑. 因为外面可以大锅饭(mass production)地做. 这种方便对在家里做面包是一个挑战.
浮生 wrote:
嘻嘻,鹿希,我费那么大劲能烤假面包么 :)
Now, let's kick it up a notch.
My fourth bread with olives and thyme:
http://lh5.google.com/fushengfoto/R98oDIjdPMI/AAAAAAAAAes/MB6JOsDlueI/s400/IMG_3972.JPG" border=1> Recipe的links加在楼上了。 - Re: Third time is the charmposted on 03/18/2008
向浮生妹妹致敬,做出的面包很有专业的水平。
我自己向来在家里做面食的话基本就是蒸馒头,蒸花卷,蒸包子,烙饼,煎饼,包饺子,包馄炖,切面条之类的,还从来没有想到要去烤面包,实在是因为在国外面包太容易买到了,忙活一阵子还不如去做些这里买不到的东西呢。
不过,有机会的话,也要向浮生妹妹学习,自力更生自己烤面包了。 - posted on 03/18/2008
圣骑士评得头头是道, 七月说骑士的水平可以指导浮士德妹妹, 何不亮出你的面包? 是骡子是马, 拉出来遛遛? :-)
st dude wrote:
看上去气孔不错, 说明发孝得好. crust也很适中, 不厚不薄, 不软也不硬, 说明加水适中, 时间也正好. 第五次换个味道, 试着加进墨西哥小辣椒(jalapeno)和garlic salt不知道你喜欢不喜欢? 新鲜的jalapeno我不敢加, 太辣. 我加罐装的.
向西点校友浮生致敬. 我一直认为,在家里做面包衡量一个人对做饭的热爱(passion)程度. 因为不象其他的单炒小炒的食物, 做面包时总会经不住做不如买的诱惑. 因为外面可以大锅饭(mass production)地做. 这种方便对在家里做面包是一个挑战.
浮生 wrote:
嘻嘻,鹿希,我费那么大劲能烤假面包么 :)
Now, let's kick it up a notch.
My fourth bread with olives and thyme:
http://lh5.google.com/fushengfoto/R98oDIjdPMI/AAAAAAAAAes/MB6JOsDlueI/s400/IMG_3972.JPG" border=1> Recipe的links加在楼上了。 - Re: Third time is the charmposted on 03/21/2008
因为发面要12-18小时,今天才做了第一个面包。最后关键半小时,被叫去帮忙搬大电视,过了时间。
交作业(按照浮生的receipt做的):
女儿说“This I--S the best bread I've ever had.”:-)
下次学做老圣的中式小甜面包。
Happy Spring!
- posted on 03/21/2008
Wow, rzp, this is a great bread! Looks much better than all of mine, both the crust and the crumb, those large holes... envying... Now I need some tips. Questions:
1. What kind of flour, white, any wheat, all-purpose, bread flour? I used all-purpose, half white/half whole-wheat or 2/3 white and 1/3 whole-wheat.
2. Did you measure by volumn (using cups) or weight (using scale)? I used volumn, not very precise, particularly the first one as I packed the cup so the hydration percentage was much lower.
3. How much water did you add? 1 5/8 cups as in the recipe? I added 1 1/2, the dough is already quite wet for me to handle.
4. Exact rising time, both times? I tried 15, 18, 20-21 hours for the 1st rising and 2 and 3 for the 2nd, but didn't see much difference myself but still wonder.
5. Baking temperature and time?
6. What did you bake it in? I used enameled cast-ion dutch oven so I had to lower the temperature a bit. It didn't stick the first time but stuck the second time so I have been oiling the pot a bit since, which I feel unnecessary but just in case.
And this is my fifth bread with Piave cheese, garlic and sun-dried tomato. This combination tastes really great.
- Re: Third time is the charmposted on 03/21/2008
若之,这线里有st dude的面包,另外你点的pita chips俺不行,看了下那pita本身不大好弄的:
http://www.mayacafe.com/forum/topic1sp.php3?tkey=1195686478
st dude, 你那边的recipe是给有经验的人看的,给我这样没经验的你得加上measures,好的西点校友靠经验,新生只好靠科学:) - Re: Third time is the charmposted on 03/25/2008
先上几张张相待忙完这档再回答问题。浮生,妳是我的面包启蒙老师:) 妳的看上去韧性比我的好。
是用量米的杯子量的面粉,后来发现米杯比量器小一点!
第二个面包:
- Re: Third time is the charmposted on 03/27/2008
我还没有类似的照片. 等下次做的时候我想着照一下. 现在, 浮士德妹妹的情人不是玛格丽特, 而是面包了.
向西点校友竹子妹妹(formerly rzp)和她做的面包致敬.
Ruozhi wrote:
圣骑士评得头头是道, 七月说骑士的水平可以指导浮士德妹妹, 何不亮出你的面包? 是骡子是马, 拉出来遛遛? :-) - Re: Third time is the charmposted on 03/27/2008
四月中旬到SD, 请我吃这样的面包好么? - Re: Third time is the charmposted on 03/28/2008
八十一子 wrote:
四月中旬到SD, 请我吃这样的面包好么?
嘿嘿,也不知八十一子这要求算是高还是低呢,说低吧,这就自己开点吃什么了哈,说高吧,无非就想吃点儿面包:)那麻烦先给个E吧。 - Re: Third time is the charmposted on 03/28/2008
thanks!
visitor101@gmail.com
浮生 wrote:
八十一子 wrote:嘿嘿,也不知八十一子这要求算是高还是低呢,说低吧,这就自己开点吃什么了哈,说高吧,无非就想吃点儿面包:)那麻烦先给个E吧。
四月中旬到SD, 请我吃这样的面包好么? - Re: Third time is the charmposted on 03/28/2008
八十一子 wrote:
thanks!
嘻嘻,可没有答应请面包啊。那个E见过的,以为玩笑呢,还是真的呀,发了。 - Re: Third time is the charmposted on 03/28/2008
浮生, 说句悄悄话, 我去你请不请吃面包呀? :-)
rzp的面包做得是好, 至于骑士的嘛, not impressed. You'll have to do a lot better than this. :-)
浮生 wrote:
八十一子 wrote:嘻嘻,可没有答应请面包啊。那个E见过的,以为玩笑呢,还是真的呀,发了。
thanks! - posted on 03/28/2008
浮生 wrote:
Wow, rzp, this is a great bread! Looks much better than all of mine, both the crust and the crumb, those large holes... envying... Now I need some tips. Questions:
1. What kind of flour, white, any wheat, all-purpose, bread flour? I used all-purpose, half white/half whole-wheat or 2/3 white and 1/3 whole-wheat.
As shown in picture, all-purpose.
2. Did you measure by volumn (using cups) or weight (using scale)? I used volumn, not very precise, particularly the first one as I packed the cup so the hydration percentage was much lower.
You saw the cups/spoons, for flours, I just ran my finger over the top, if the first cup is not full, I just let the second cup go over without topping off. -- not very accurate......
3. How much water did you add? 1 5/8 cups as in the recipe? I added 1 1/2, the dough is already quite wet for me to handle.
water is measure using my steel cups, one full cup, one half cup and then half of the 1/4 cup (estimated) -- this is the only part considered accurated -- but the dough is still sticky, so I used a lot of flour to handle them. I only turned it over once for the first bread, and a couple more time for the second bread. It did not make the bread stronger as I thought, next time I will try to stir it many times when mixing it at the beginning.
4. Exact rising time, both times? I tried 15, 18, 20-21 hours for the 1st rising and 2 and 3 for the 2nd, but didn't see much difference myself but still wonder.
i tried to follow the time frame, 15 minutes part was pretty much carried on. the second time slot, it was between 15-18 hr time frame. the third time slot, was within half hour difference. I am happy to hear you said it does not make much difference. (you sound like you are doing science experiment:)
5. Baking temperature and time?
this part i follow the receipe except the first bread was over time (within half hour)
6. What did you bake it in? I used enameled cast-ion dutch oven so I had to lower the temperature a bit. It didn't stick the first time but stuck the second time so I have been oiling the pot a bit since, which I feel unnecessary but just in case.
I bought that cast iron "Lodge Logic" double dutch oven after I read the receipe. There are two sizes, this one is 5qt, the next size will meet what the receipe requires, but it just looked too heavy for me. It turned out to be fine, since the dough is so soft, it the pot is bigger, the bread will be wider and thinner, which would not be good.
I have not got chance to do the Chinese one inspired by St Dude. Will get there......
And this is my fifth bread with Piave cheese, garlic and sun-dried tomato. This combination tastes really great.
http://lh5.google.com/fushengfoto/R-Nqo8_6OTI/AAAAAAAAAfM/O9m5_wEmmLw/s400/IMG_3993.JPG.jpg" border=1> - Re: Third time is the charmposted on 03/29/2008
多谢rzp答疑。如此说来你的第一个面包水的比例相当高,因为面的measure小,我也试试,最多就是粘呗。嘿嘿,baking本来就是science嘛,当然要有科学态度:)今天烤第七个面包,我的面包也快象全聚德的鸭子一样有id拉。
Ruozhi wrote:
浮生, 说句悄悄话, 我去你请不请吃面包呀? :-)
悄悄话自然是悄悄答,不然有人该不干了:)啥时in town说一声。
- Re: Third time is the charmposted on 04/01/2008
浮生mm的面包烧得真好看。我最近在搞园艺,不知什么时候才能转向烤面包。
刚才在文学城看到有人问谁会土耳其文,想翻译一句话。我说帮她问问。浮生mm能看懂吗?
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